Soup, Spicy Chicken with Lemongrass (Boom)

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Soup, Spicy Chicken with Lemongrass (Boom)"

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This is a wonderful soup adapted from the Elephant Walk restaurant in Boston.


Ingredients

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8 cups Water
1 1/2 pounds chicken parts; (preferably 1 whole leg and 1 whole
1 stalk lemongrass; bulb split
2 cloves garlic; smashed
2 tbsp fish sauce
4 tsp Salt
2 tsp Sugar
1/4 cup fresh lime juice; (1-2 limes)
2 scallions; cut diagonally into 1 inch pieces
1 handful fresh Thai basil; coarsely chopped , (plain basil ok)
Bird's eye or Thai chilies; thinly sliced

Original recipe makes 4 Servings

Servings  

Preparation

Boil water in a small stockpot and add the chicken, lemongrass, and garlic. Return to a boil and skim the surface thoroughly. Reduce heat to a simmer, partly covered, until the chicken is tender, 25 to 30 minutes. Add the fish sauce, salt and sugar.

Remove the chicken and set aside on a plate. Cool until you can shred the meat from the bones with your fingers. Return the meat to the pot.

Remove the lemongrass from the broth and discard. Stir in the lime juice, scallions and basil. Serve immediately with sliced chilies and more fish sauce on the side.

Note that Cambodians fish out all of the solids and eat them "dry" with rice and more fish sauce and then eat the broth separately.

Credits

Added on Award Medal
Calories Per Serving: 393 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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